When I spent a summer in Israel as part of a BYU study abroad program, I was introduced to falafels. They were the "Israeli Hamburger" according to those who introduced us and they were an instant hit. We made regular visits to the falafel stand just down the street from the YWCA where we stayed and they were a regular feature on the lunch menu at the local hospital where I volunteered.
4 scallions
2 cloves garlic, minced
1/2 cup chopped cilantro
1 can chick peas (garbanzo beans)
1/2 cup bread crumbs
1 tsp cumin
1 tsp baking powder
1/2 tsp salt
1 tsp tabasco or other hot pepper sauce
2 Tbsp olive oil
Pulse all ingredients except olive oil in a food processor until consistency of oatmeal. Shape dough into patties 1/2 inch thick and 1-2 inches in diameter.Heat olive oil in a medium skillet over medium heat. Fry patties 4 minutes on each side. Alternately, place patties on a cookie sheet coated with cooking spray. Spray patties and bake at 350 for 10 minutes or until lightly browned. Serve with pita bread, relish and sauce.
To make relish, combine 2 cups petite diced tomato, 1 cup finely chopped cucumber, 1/4 cup chopped green onions, 1 Tbsp chopped fresh parsley, 1 Tbsp fresh lemon juice and 1 serrano chili, finely chopped.
To make sauce, combine 1 cup plain low-fat yogurt, 1/2 cup feta cheese, 1/8 tsp salt and 1 clove garlic, minced.
